American Stout Recipe - Last Train 4TC Stout

Recipe Info

Recipe Image

Last Train 4TC Stout

by on
All Grain
5.5 Gallon(s)
7.5 Gallon(s)
90 min
61%
4 them good old boys to drink with American pie.

This recipe was cloned from Backwoods Breakfast Stout.

Fermentables

74% - 2-Row - US
14
36
2
Mash
11% - Flaked Rye - US
2
36
2
Mash
3% - Chocolate Rye Malt - DE
0.5
34
250
Mash
3% - Chocolate - BE
0.5
30
340
Mash
3% - Special B - BE
0.5
30
180
Mash
3% - Roasted Barley - US
0.5
25
300
Mash
5% - Rice Hulls - US
1
0
0
Mash

Hops

Galena
1
Pellet
Boil
60 min(s)
13
44.2
Willamette
1
Pellet
Boil
20 min(s)
5
10.3
Willamette
1
Pellet
Boil
2 min(s)
5
1.4

Yeast

Fermentis Safale US-05
86%

Other Stuff

Super Irish Moss
0.25
tsp
Mash
Yeast Nutrient
1
tsp
FlameOut
Bourbon
8
oz
Secondary
Toasted Oak Chips
1
oz
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Prepare Bourbon and oak chips 3 days prior to brewing
2.
Mash for 60 at 152, 15 at 168.
3.
Boil for 90 min with hop schedule
4.
Cool and pitch yeast at 70 deg.
5.
Ferment until OG at 1.020
6.
Rack to 2ndary
7.
2 oz Toasted Oak chips, sanitized in boiling H2O, then soaked in 1 cup Evan Williams bourbon (1 week) to secondary for 2 weeks.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Last Train 4TC Stout
American Stout
  • 5.50 Gallons Liters Batch Size
  • 7.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.070 OG
  • 1.010 FG
  • 56.0 IBU (brewgr) Bitterness
  • 0.79 BG:GU
  • 36.5° SRM Color
  • 61% Efficiency
  • 7.8% ABV Alcohol
  • 237 per 12oz Calories
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